Provencal markets and recipies

Provencal markets

A market ofProvence it is the choice between flavors and colors of southern France : fruits and vegetables,fragrant variety of plants and herbs, goat cheese paved or in log or pyramid, olive oil , honey and jams, bunch of asparagus, strawberry basket, Muscat raisin, bread and truffles in winter... Test and try everything on those markets.

Prepare the pesto : Mix quickly basil , almonds and garlic. Add the Parmesan, pepper and pour the net oil while mixing. Roll out the puffy pastry to obtain triangles (see photo). Then Spread on each triangle 1 teaspoon of pesto and a small piece of ham, + a small basil leaf or two; Roll the puffy pastry triangles from the base and ending with the tip. Place the triangles on a hot plate covered with baking paper and then brush them with the egg yolk. Bake in a preheated oven at 180 degrees for 20-25 minutes. Remove tray from the oven and arrange the little croissants on paper towels. Let cool and then place them on a plate and enjoy !

Goat's cheese terrine with tapenade

The mildness of goat face the bitterness of black olive tapenade

Ingredients for 4 people : 2 goat dung, 100g of mesclun salad, 50g of heavy cream, 50g of black olive tapenade, 1 green pepper, dressing (lemon - olive oil), Paprika, Salt and pepper ; In a bowl, whip the cream with salt and pepper. Detail the goat dung into medium slices and sprinkle with paprika, pell the pepper, cook it in the oven and cut it into cubes. Line 4 ramekins with cling film and mold successively layered : goat, cream, tapenade, peppers, again the cream and finish with goat cheese and cover with cling film. Place in refrigerator 1 hour. Dispose some mesclun salad leaves on 4 plates and drizzle with dressing. Turn out and arrange the pots in the center of each plate. Decorate the remaining pepper and serve.

The Provencal Daube

1 - The day before, cut the meat into 3 cm of side. Put them in a bowl. Drizzle with olive oil. Peel and slice the carrots. Peel and chop the onions and shallots. Add all into the bowl with the orange zest and crushed garlic cloves. Sprinkle with red wine. Cover. Marinate in refrigerator 12 hours.2 - the D- day, scalding bacon. Cool and drain them. Pour the contents of the bowl in a pan. Add the bacon, cloves, cinnamon and mixed herbs. Pepper. Cover and cook on low heat for 5 hours. If necessary, use a heat diffuser. You can also drag the pan in the preheated oven th. 5/6 (160 ° C). Add salt after cooking.3-10 minutes before serving, cook the tagliatelle "al dente" in plenty of salted boiling water. Drain and mix in the butter.4 At the last moment, remove the garnished bouquet/mixed herbs and orange zest. Adjust the seasoning. Sprinkle with parsley sprigs. Serve with tagliatelle.

Tips and advice for Daube Provencal with red wine: At the end of cooking, the sauce must be short and syrupy. If necessary, pour into a saucepan and boil over high heat so that it reduces and thickens